Prep your ingredients: Pat the shrimp dry with kitchen paper — this is crucial for getting a good sear rather than steaming them. Trim the woody ends from the asparagus by bending each spear gently; it will snap naturally where the tough part ends. Mince your garlic finely and have your lemon juiced and zested ready to go.

Heat the pan: Place a large frying pan or skillet over medium-high heat and add 1 tablespoon of olive oil. Swirl the pan to coat the base evenly. You'll know it's hot enough when a drop of water sizzles and evaporates immediately — this should take about 2 minutes.

Sear the shrimp: Add the shrimp in a single layer — don't overcrowd the pan, or they'll steam instead of sear. Cook for 2 minutes without moving them. You'll see the edges turn a vibrant pink and the flesh becomes opaque. Flip each shrimp and cook for another 1-2 minutes, until they're pink all over and have a slight golden-brown crust. Transfer the shrimp to a plate and set aside.

Cook the asparagus: In the same pan, add the remaining 1 tablespoon of olive oil and the asparagus spears. Spread them out in an even layer. Let them cook undisturbed for 2-3 minutes — you'll hear a gentle sizzle. The asparagus will turn bright green and develop char marks on the bottom. Toss them once and cook for another 2 minutes, until they're tender but still have a slight snap when pierced with a fork.

Build the butter sauce: Reduce the heat to medium-low and add the butter to the pan. Once it melts and begins to foam — you'll smell that nutty, rich aroma — add the minced garlic. Stir constantly for 30 seconds, just until the garlic becomes fragrant and turns a pale gold. Be careful not to let it brown, as burnt garlic turns bitter.

Bring it all together: Return the shrimp to the pan, along with any juices that have collected on the plate. Add the lemon juice, lemon zest, red pepper flakes if using, and capers. Toss everything gently to coat the shrimp and asparagus in that glossy, golden sauce. Season with salt and pepper to taste. You'll see the sauce thicken slightly as it coats the ingredients — it should look shiny and cling to every piece.

Finish and serve: Sprinkle the chopped parsley over the top and give everything one final gentle toss. Remove from the heat immediately. The shrimp should be plump and juicy, the asparagus tender but not mushy, and the sauce will be pooled invitingly at the bottom of the pan. Serve straight away, spooning any extra butter sauce over the top.